Makes 4 servings.

3 medium-large Red Dog golden beets
2 cups cooked quinoa
1 bag Red Dog arugula
1/3 cup parmigiano-regianno, freshly grated (or goat cheese)
1/2 cup walnuts
Salt + pepper, to taste

Red Wine Vinaigrette Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tsp honey (or maple syrup)
1 tsp dijon mustard
2-3 cloves garlic, minced
1 tsp dried thyme (optional)
Salt + pepper, to taste

Preheat oven to 425F. Tear 3 squares of foil (large enough to wrap 1 beet in each).

Scrub beets under running water and remove any stems, greens, or hard ends. Place one beet in the center of a square of foil. Wrap the foil around the beet tightly. Repeat with the other two beets, then place on a baking sheet. Transfer baking sheet to oven and cook for 40 minutes.

Cook quinoa according to package directions.

Add all dressing ingredients together in a jar with a lid. Shake vigorously to combine.

After 40 minutes of cooking the beets, remove them from the oven. Unwrap one beet and check if it’s ready by piercing through the thickest part with a knife, fork, or toothpick. It should slide through easily, with little resistance. If beets aren’t ready, re-wrap the foil and return to the oven for another 10 minutes before checking again. Once they are cooked, allow them to cool until comfortable to touch. With a paper towel, hold one side of the beet with your hand. Using your other hand, take the loose edge of the paper towel and gently wipe the skins away. They should slide off easily. Slice the beets into roughly 1-inch pieces (or smaller, as desired).

On a large serving plate or salad bowl, combine arugula, cooked quinoa, sliced beets, walnuts, and parmesan. Toss in dressing and serve!